Seafood Fried Rice

Fried rice or Fry rice is a must in my country. A good fried rice can go down (well) with almost anything. I wanted to show you how versatile this dish can be and to also get that fear of “not knowing “how to cook seafood out of your heads. Seafood is very easy to cook it simply just needs your attention. The seafood mix is a wonderful introduction if you are new to learning. The pieces are relatively smaller so they cook at a faster time than the regular sized seafood. Infusing local chadon beni with the seafood was just so delicious. Mixing both fried rice and seafood made a perfect match. I do hope you enjoy this one and don’t forget to be creative and have fun while you’re cooking. Until next time Bye!

Ingredients

3C Cuisine Parboil-rice

1 pack Cuisine large shrimp (Budget pack)

2 tbsp Cuisine Soya-bean Oil

6 cloves Garlic (minced)

3 tbsp Ginger (minced)

1 medium Red Onion (small diced)

1 bag mixed seafood (squid, mussels and shrimp)

2 small bundles Chadon Beni (finely chopped)

3 tbsp Olive Oil

2 medium Carrots (small diced)

2 Heads Broccoli (blanched)

2 tbsp Sesame Oil

3 tbsp Soy sauce

1 small bundle Chive (finely chopped)

3 Eggs

Salt- To taste

Black pepper – To taste

Method

Boil rice for 12-15 minutes. Note (Rice should not be soggy/overcooked. Make sure the rice has had enough time to cool. Colder rice makes for a better fried rice)

Clean shrimp by cutting a slit along the shrimp’s back and take out the black vein along the centre of the back. Wash in cold water and set aside.

In a bowl add the chopped chadon beni and mix well with olive oil. Set aside.

Heat oil in a wok or pan and sauté garlic, ginger and onion. Add mixed seafood and shrimp. Next include salt, black pepper and chadon beni oil. Mix well and keep on medium to high heat. Note (A lot of water will spring. It is natural, allow water to evaporate. If after 5 minutes there is still an extra amount of water simply just take out some.

Est. Commercial Composting Time: 1-3 Months Our products meet FDA standards for food contact and are Gluten-Free. They are made from the wheat stalks and not from the food grain which stores the proteins and allergens.